Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)

6 small Portobello mushrooms (you can use big ones)

1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)

Yellow Squash cut into small pieces

Carrot, peeled and cut into small pieces

1/4 of an onion, chopped into small pieces

nutritional yeast

salt, garlic powder and pepper

lettuce, washed and places nicely around the plate

tomato, sliced

garlic and onion chives, basil

sprouts

*directions to cook Quinoa perfectly:

you may rinse quinoa first, but I not.

1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)

add salt to the quinoa water when ready to cook

To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.

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